{"id":2811,"date":"2012-12-19T15:02:12","date_gmt":"2012-12-19T20:02:12","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=2811"},"modified":"2012-12-19T15:02:12","modified_gmt":"2012-12-19T20:02:12","slug":"q-and-a-canning-pickled-eggs-and-amish-coleslaw","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2012\/12\/19\/q-and-a-canning-pickled-eggs-and-amish-coleslaw\/","title":{"rendered":"Q and A: canning pickled eggs and Amish coleslaw"},"content":{"rendered":"<p><strong>Canning pickled eggs<\/strong><\/p>\n<p><em>I have pickled eggs in a vinegar solution and then sealed them using the water bath method. They are all sealed. Can I put them in the pantry for later use or do they still need to be refrigerated even if the seals have not been opened? I know you have to refrigerated AFTER opening as that has been made clear by your articles. I have asked this question to many canners but have yet to get a satisfactory answer. My fridge will only hold so many jars and I don&#8217;t want to pickle any more till I get an answer to this question. I have always thought if you pickled anything and left it sealed that it was safe to put on the shelf. Am I wrong? I don&#8217;t want to bet my life on it!<\/em><\/p>\n<p><em>Cheryl Yankey<\/em><br \/>\n<em>Columbia, Tennessee<\/em><\/p>\n<p>Yes, you can put canned, pickled eggs on your pantry shelves. Mine are bulging with them! Once opened, you must refrigerate them for safety. You are right! &#8212; Jackie<\/p>\n<p><strong>Amish coleslaw<\/strong><\/p>\n<p><em>I just made a small batch of your Amish Coleslaw from the Sept\/Oct issue #137. I might have made 5 pints if I could have stopped eating it! But I made four. My question is: Once processed, how long shall I store it before using it? I know some pickled things can take 12 weeks to be ready. I sure hope I don&#8217;t have to wait that long!<\/em><\/p>\n<p><em>Cynthia Crowninshield<\/em><br \/>\n<em>Sagamore, Massachusetts<\/em><\/p>\n<p>The good news is that you don&#8217;t have to wait a day to begin eating it. But it doesn&#8217;t last long that way! Of course, you can just make more. A big head of cabbage makes lots. I&#8217;m glad you like it too. I even use the left-over juice as a light salad dressing. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Canning pickled eggs I have pickled eggs in a vinegar solution and then sealed them using the water bath method. They are all sealed. Can I put them in the pantry for later use or do they still need to be refrigerated even if the seals have not been opened? I know you have to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2811"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=2811"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2811\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=2811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=2811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=2811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}